Pizza "like Becky"

A few years ago, our friend Becky made pizza with homemade dough for us. Since then, Pres asks for pizza "like Becky." Last year I found a great recipe for the dough on the Cooking Light website (see the bottom of the post). It's super easy to make using a stand mixer to knead the dough. When I make it, I make a boy pizza for Pres and a fun pizza for me.

Pres's boy pizza has marinara sauce, mozzarella cheese, onions, green pepper, mushrooms, and pepperoni. My pizza has caramelized onions, pear slices, walnuts, bleu cheese, and mozzarella cheese. I losely followed this recipe. After topping the pizzas, I cooked the pizzas for about 12 minutes on 500 degrees.



Wheat Pizza Dough
from Cooking Light

* 1 package dry yeast (about 2 1/4 teaspoons)
* 1/4 teaspoon sugar
* 1 1/2 cups warm water (100° to 110°)
* 2 1/2 to 2 3/4 cups all-purpose flour, divided
* 1 cup whole-wheat flour
* 1 tablespoon olive oil
* 1 1/2 teaspoons salt
* Cooking spray


Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

Nutritional Information for Two Entire Pizza Crusts

Calories: 847 (11% from fat)
Fat: 9.9g (sat 1.4g,mono 5.4g,poly 1.9g)
Protein: 25.7g
Carbohydrate: 164.6g
Fiber: 12.7g